Bon Appétit editor in chief Adam Rapoport on what he learned from a night out at Aska with a bunch of well-dressed dudes for a Gilt Man video

So, Andrew Knowlton and I did this big photo shoot and video a few weeks back for the folks at Gilt, the online-shopping empire. My friend Tyler Thoreson helps run things over there, and he’s the kind of nice, charming gent who’s hard to say no to. We invited some stylish friends of ours and asked our pal Fredrik "Freddy" Berselius, chef at Aska (the only New York restaurant to make our 2013 Hot 10 Best New Restaurants list) if he would host. He said yes, God bless him. And he cooked up the kind of feast you’d imagine Henry VIII sitting down to—head-on game birds, whole-roasted fish, 100-day dry-aged beef rib chops, and lots, lots more. Just absolutely ridiculous and delicious (check out the video below for proof). Besides a pocket square, here’s what I took away from our over-the-top, totally fun, and crazy-filling evening in Williamsburg, Brooklyn.

There are few things cooler than bringing an entire stalk of Brussels sprouts to the table. Like, did you even know that Brussels grow on a big, green stalk? They do. And you can find them this time of year at farmers’ markets. So steal a move from Fredrik—brush the entire stalk (sprouts and all) with olive oil and season with salt, and then roast in a hot oven (I’m gonna say 400 degrees). When it’s all golden and glistening and crunchy brown, present it at the table, like some medieval weapon, and let your guests pluck the sprouts straight from the stalk.

Don’t be the guy who wears a bow tie every day just because you want to be the "bow-tie guy." But do sport one every now and then. They look sharp and they’re not just for tuxedos.

You know what? Speaking of Brussels sprouts, whole roast everything and serve everything family style. When you’re hosting friends at home, it should feel homey. And abundant. And generous. Let the professional chefs get all creative with their plating. Be a home cook, and be proud.

Normally, I’d say never wear a hat at the table. But Wyatt Mitchell, creative director of The New Yorker, is about 6-foot-2, 225 pounds, and he can do pretty much whatever he wants. Marcus Nilsson, one of Bon Appétit’s favorite photographers, is about half Mitchell’s size, but is one lean, wiry dude. And he looks damn cool with that skull cap on. So maybe I’m wrong about the hat-at-the-table thing.

Finally, having a few vodka sodas, then some red wine, and then a couple Scandinavian Jaegermeister-like digestifs—and then going to Prime Meats for a gin rickey with the restaurant’s beverage director, Damon Boelte, might seem like a good idea at the time. It’s not.